Chef John's Popovers

"Popped way up by 20 minutes, then shrank a teensy bit by 25 minutes as it browned. I took them out at 25 because I like them still chewy on the outside. At 15 minutes, my oven was billowing smoke due ..." See moreto butter bubbling out on the oven floor. Next time I might put a rimmed cookie sheet underneath. I used two 6-hole cupcake tins, average size, filled 3/4 way, and got 11 popovers which we scarfed down with pea soup. I'll use this method again, and experiment with tin sizes and possibly with my antique cast iron popover pans. Thank you, Chef John"

"This is a great method and I have used a recipe like this for years. My Yorkshire Mum and Aunties would not agreed but it does work. Using this recipe, as written, mine did not POP as much as much a..." See mores they usually do and I attribute that to a couple of things. First, I usually use either Wondra flour or cake flour - also non fat milk - Cold oven and bake at 425. The lighter the ingredients the high they will rise. My bake time is usually about 25 minutes. They were crispy and very tasty, just not as tall as I would have expected. BTW - this made 9 popovers with a little batter to spare."

"I was disappointed. They didn't get big and puffy, were small and didn't pop. Next time I will use the glass Pyrex cups, popovers always turn out better with the glass cup. I followed the greasing..." See more of the pan to a tee and they all stuck. They tasted great be looked terrible."